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Shrimp v/s Prawns - What's difference?

Shrimp vs. Prawn – What's the Difference? 

Shrimp and prawns are both popular in global cuisines, but they're not the same, especially when it comes to anatomy, texture, and culinary usage. Here's everything you need to know — simplified for hospitality professionals and food enthusiasts.




Key Differences:

Shrimp and prawns are both crustaceans, but they belong to different suborders:

Shrimp: Pleocyemata

Prawns: Dendrobranchiata


Shrimp usually have curved bodies, while prawns tend to be straighter in shape.

Shrimp have 1–2 pairs of clawed legs, whereas prawns have 3 pairs of clawed legs.

The shell of a shrimp is softer, while prawns have a slightly firmer and tougher shell.

Shrimp offer a delicate, mild flavor, while prawns are often sweeter and meatier.




Culinary Uses:

Shrimp are ideal for:

Grilled dishes

Pasta and risottos

Shrimp cocktails and tacos

Salads and ceviche


Prawns work best in:

Bold, spicy curries

Stir-fries with sauces

Mediterranean stews

Butter-garlic or tandoori-style preparations



Tip: Prawns hold their shape and texture better in heat and sauce-heavy dishes due to their firmer build.



Regional Terminology Confusion:

In the United States, the word “shrimp” is used for both shrimp and prawns.

In India, the UK, Australia, and much of Asia, the word “prawn” is more commonly used — even for true shrimp species.

Always double-check with your supplier and label menus clearly for transparency and professionalism.





Popular Varieties of Shrimp:

Whiteleg Shrimp (Pacific White Shrimp): Commonly farmed, mild flavor.

Brown Shrimp: More robust taste, often used in soups or stews.

Tiger Shrimp: Large with black stripes, mild and firm.

Rock Shrimp: Sweet, lobster-like texture.

Northern Cold Water Shrimp: Tiny, used in Scandinavian dishes.





Popular Varieties of Prawns:

King Prawns: Large and meaty; great for grills and curries.

Giant River Prawns (Scampi): Found in Southeast Asia; popular for bold dishes.

Banana Prawns: Slightly sweet; often used in stir-fries and rice dishes.

Indian Prawns (Kolkata or Bombay Prawns): Used in traditional Indian recipes.





Hospitality Tip:

Use accurate names on the menu: “Jumbo Prawns,” “Tiger Shrimp,” or “Garlic Butter King Prawns.”

Guests appreciate clarity and creativity — especially with premium seafood dishes.

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